MOROCCAN FAVA BEANS
1 lb shelled fava beans, fresh or frozen/ dried
2 to 3 tablespoons olive oil
1 large tomato, grated
1 small bunch cilantro, chopped (about 4 tablespoons) I keep frozen chopped cilantro and parsley mix in the freezer and use that mostly.
4 to 5 garlic cloves, chopped
1 1/2 teaspoon paprika Or so
1teaspoon ground cumin or so
1/2 to 1 tsp teaspoon salt to taste
water to cover beans
1 thick lemon slice or if out and in a pinch liquid lemon juice in the bottle but add about 1/2 way through cooking
METHOD
• In a deep skillet warm 1 tablespoon olive oil over medium heat and add the garlic, tomato, cilantro, paprika, cumin and salt. Stir and leave to cook for 2 minutes.
• Add the fava beans and the water. Add enough water to cover all the fava beans. Cover with a lid.
• Leave until the shell of the fava beans are cooked and their inside is smooth and creamy. Stir occasionally and check the water level you may need to add more until your beans insides are buttery goodness. We used fresh brand this time and it took multiple hours simmering.... if you pressure cook them though it's like 30 min.
• When cooked, discard the lemon slice and drizzle the fava beans with more olive oil, (one or two tablespoons, as desired).
• Serve warm or cold/ room temp. Enjoy as a side or on its own with bread.
